Big Boy BBQ's head honcho, Lance Rosen, is a big man with a big appetite for slow cooked, high quality barbequed meats. Inspired by a barbeque-dominated road trip across the US, Rosen returned several times to New York and Kansas City in order to be trained by the best in the business. He brought this knowledge (and an authentic Texas Smoker) back to Melbourne and opened Big Boy BBQ in Caulfield South. It's since been joined by one in the CBD.
The meats are rubbed with spices and smoked at low temperatures for up to 16 hours. Big Boy uses compressed hickory pellets in the smoking process, which controls the flavour profile and creates an earthy aroma that permeates the premises. There's plenty to take in while you wait for your Kansas City-style ribs, spicy wings, pulled pork and lamb, crunchy chips and onion strings. Framed T-shirts of iconic American barbeque joints and barbeque facts adorn the walls; blues howls from the stereo; V8 engines rattle by on the street outside.
It’s very much a passion project for Rosen. He believes his food is a viable, healthier alternative to the low-quality fast food offered elsewhere. He points out that his meats are lean and drained of fat and perfect for Paleo and other high protein diets.